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Boil potatoes, smash them, cover them with olive oil, salt, and rosemary, and bake them until they’re crispy. There. Now you know how to make them.
The Pioneer Woman uses New Potatoes, and I think those are a good choice. They’re small and waxy, which means when you squish them they don’t explode into a fluffy mess.
I, however, used regular organic russets, but small ones. These also worked just fine, but I did get a bit of fluffy mess. No worries, if this happens to you, just scoop the potatoes into rough piles and proceed.
In November I bought a pressure cooker, and I adore it. Especially for making potatoes. It’s not that boiling potatoes is hard, but pressure cooking them is definitely easier. They come out nice and fluffy and delicious, and they cook quickly and evenly. No soggy potatoes from over boiling, no splashing and scalding, just well-cooked potatoes every time.
Also, keep in mind that this recipe does require a good deal of oil and salt to be tasty. Obviously fat and salt make lots of things tasty, but when you’re dressing up naked potatoes, they’re really required. You can add more salt at the table if needed, but do your tastebuds a favor and close your eyes when you’re putting the oil on before baking.
Crash Hot Potatoes
Makes as many as you please
Several Smallish Potatoes, red or russet
2-3 Sprigs Rosemary
Preheat oven to 450º F.
Scrub the potatoes clean. Boil them until tender all the way through. If you have a pressure cooker, cook the potatoes whole on a trivet with 1 cup of water for 10-20 minutes at high-pressure, depending on the size of your potatoes. Turn off the heat and let the cooker release pressure naturally.
Place the cooked potatoes on a baking sheet drizzled with olive oil. I like to use parchment paper here to keep things clean and non-stick.
Make an X cut on the top of each potato for easier squishing. Use a potato masher and gently press on each potato until squished but not obliterated. You want them to stay together somewhat. If they fall apart, have no fear! Just scoop the bits into piles and proceed.
Once smashed, generously sprinkle salt over each potato. Follow with pepper, and douse everything with more olive oil. If desired, sprinkle each potato with freshly chopped rosemary.
Bake the potatoes at 450º F for 20-25 minutes, longer is better as long as they’re not burning. Serve hot! I sprinkled smoked paprika over them to finish, but I put that on everything.
Thanks, Pioneer Woman, for the awesome recipe!
Wow - incredibly easy and delicious-looking. I think I will make these for lunch today. Well, maybe dinner...it's already 90 degrees F here today, so that may be too much heat in the kitchen. I think I will add garlic; and as Danielle said, no table salt...Mediterranean sea salt for me.